5 Common Gingerbread Cookie Mistakes And How To Fix Them

Whether you’re digging out a recipe card from the household archives or turning to Google for a fast and straightforward sugar cookie recipe, there’s one thing so satisfying about mixing collectively dough, slicing it into festive shapes and dancing alongside to Mariah Carey’s “All I Want for Christmas” all of the whereas.

If you’re planning on making gingerbread this season ― both adorning gingerbread cookies or developing a gingerbread home ― there are some things to remember to make sure it seems and tastes as wonderful because it ought to. To that finish, we’ve tapped the experience of some skilled cooks, who’ve graciously shared their secrets and techniques to creating good gingerbread.

First issues first, what makes the proper gingerbread? For Jürgen David, director of pastry analysis and growth on the Institute of Culinary Education in New York, gingerbread that you just’re planning on consuming ought to have risen within the oven and have rounded edges. “It shouldn’t look flat or dry,” he mentioned. “There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

Cookbook author and ”Great American Baking Show” winner Vallery Lomas likes a gingerbread cookie that’s full of taste. “I want to taste a lot of the spices ― especially ginger,” she mentioned. “The texture can run the gamut from cake-like to crispy.”


Mistake #1: Underseasoning your dough

When you chunk right into a gingerbread cookie, it ought to style like Christmas. Something has undoubtedly gone fallacious in case your gingerbread is bland and doesn’t have a definite ginger taste. To forestall this from occurring, Lomas recommends utilizing a number of several types of ginger: dried floor ginger, recent ginger and candied ginger. “A variety of types of ginger makes for a tastier, more complex cookie,” she mentioned.

A caveat: If you’re making a gingerbread home, Lomas says to skip the candied ginger because it’s chunky and might get in the way in which of getting easy partitions.

Mistake #2: Not resting your dough


Resting your gingerbread dough does two key issues: develops taste and retains the cookies from spreading an excessive amount of within the oven.

“The flavors need time to mature, preferably overnight,” mentioned Axel Jörgensen, normal supervisor of Göteborgs Pepparkaksbageri, a Swedish bakery in Gothenburg that’s been open since 1924 and focuses on gingerbread biscuits. At the bakery, the dough is saved in plastic containers with lids and rests in a cool room for a number of hours earlier than it’s minimize into shapes.

After the gingerbread is minimize out, Lomas recommends placing it into the fridge for not less than half-hour and as much as three days. Chilling the dough earlier than it goes right into a scorching oven offers the butter an opportunity to agency up and reduces how a lot it spreads when baking. “You should chill the dough both before rolling and cutting and after,” she mentioned.

Mistake #3: Rolling out your dough inconsistently


Precision is necessary when making gingerbread for development functions, and that features uniform thickness. “When rolling out the dough, place two rulers of even thickness (or another item) on either side of your rolling space,” David mentioned. “Because the gingerbread dough will be rolling between the two rulers, and the rolling pin on top of them, the dough will be the same thickness all the way through.” There are rolling pin guides you should purchase that assist you obtain even thickness, however David’s methodology permits you to get the same impact utilizing objects you have already got at house.

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Mistake #4: Taking the gingerbread out of the oven and letting it cool

If you’re making a gingerbread home, having flat items with exact traces is important to attaining a strong construction. Since cookies typically unfold once they’re baked, David recommends trimming your gingerbread proper after you’re taking it out of the oven to make sure your items are the proper sizes for development. “The gingerbread will be easiest to cut while still warm,” he mentioned.

Once you’re completed slicing the items to measurement, David recommends topping your gingerbread with a chunk of parchment paper, then putting one thing heavy on high of it (like a sheet pan with a pot) till the gingerbread has utterly cooled. “Gingerbread can curl as it cools, so putting something on top ensures it stays flat,” he mentioned.

If you discover that your items nonetheless want a bit of trimming after they’ve cooled, Lomas recommends utilizing a rasp or microplane to file down the edges and corners for an ideal match.

Mistake #5: Using smooth gingerbread to make a gingerbread home

Soft gingerbread is nice for consuming and making adorned gingerbread individuals. But for constructing gingerbread homes? Not a lot. To obtain crispy, sturdy gingerbread, Lomas recommends letting the baked gingerbread items dry out for a day or two. Don’t put the items within the fridge or maintain them in a closed container, as this retains the moisture in. “The longer it dries out, the easier it is to work with for construction purposes,” she mentioned.

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